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The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Foreign material inclusion in finished product is one of the leading sources of consumer complaints across all sectors in the food industry.

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

HACCP truly crosses borders because it is based on universally accepted scientific precepts.

This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?

Street HACCP involves modifying the seven HACCP principles such that they are easily integrated and become a natural part of the small retailer’s operation

If auditors and auditees are prepared, audits can be relatively painless and result in valuable information that sets the stage for continuing process improvement.

A review of FDA’s notable accomplishments of 2004 is presented.  

This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.